Making bread has always been a love of mine, although I never fully embraced the sourdough trend like many others did. However, after reading Maurizio Leo’s incredible cookbook, “The Perfect Loaf,” my perspective on sourdough started to shift. Additionally, my experience at my favorite trade show introduced me to a game-changing gadget called the Goldie, created by Sourhouse, which ultimately led me to create my own starter.
The Goldie is an innovative device designed to maintain sourdough starter in the optimal temperature range, known as the “Goldilocks zone,” which falls between the mid-70s and mid-80s Fahrenheit. It keeps the starter warmer than room temperature without getting too hot or cold. This circular heater features a beautiful glass cloche on top and is large enough to house a quart-sized jar of starter. The Goldie also includes a cooling puck that can be used on hot days when the starter becomes too warm.
Intrigued by the Goldie’s capabilities, I decided to try it out by obtaining a Goldie unit and two seamless starter jars from Sourhouse, as well as two similar-size Weck canning jars. Ensuring the seamless design of the jars is crucial for creating a successful starter. With these supplies in hand, I set out to create two batches of starter, with one batch being housed in the Goldie and the other placed in a warm spot on my kitchen counter beside my rice cooker. By using one of each type of jar for each batch, I was able to closely monitor and document their progress.
Sourdough starter is a mixture of flour and water that is crucial for making bread rise and imparting that distinctive tangy sour flavor. Although it may seem like a passive ingredient, maintaining a sourdough starter requires dedication and care, often likened to caring for a pet. Refreshing the starter once or twice a day is necessary to feed the active yeasts within and ensure their vitality. Maurizio Leo even devotes a section of his book to address the question of whether starter needs to be refreshed twice a day. His answer, in a nutshell, is a resounding “yes.”
Refreshing the starter involves replenishing the active yeasts by discarding most of the existing starter and adding fresh flour and warm water to what remains. The discarded portion can either be composted or repurposed in various recipes. This continuous process ensures a perpetual supply of fermentation goodness. As a beginner, I quickly learned that there is a learning curve to navigate when it comes to refreshing the starter. Each time, I strived to improve the process, pouring a specific weight of the active starter into a clean jar, and adding fresh flour and warm water by weight.
Throughout the process, I closely observed the Goldie batch and the non-Goldie batch of starter as they progressed through various stages. They would rise and fall, experience moments of excitement and monotony, and develop peculiar odors before transforming into the delightful aroma of bananas. The deeper I delved into the process, the more intrigued I became by the starter’s evolution. Eventually, I noticed that both batches were consistently bubbly, possessed a loose texture, emitted a sour scent, and experienced slight daily rises. Surprisingly, I observed minimal differences between the Goldie and non-Goldie batches. Although occasional variations in smell and texture arose, they quickly normalized within a day. Ultimately, it became apparent that both batches were heading in the same direction.
In conclusion, my experience with sourdough bread-making took an exciting turn when I discovered Maurizio Leo’s cookbook, “The Perfect Loaf.” This newfound interest, combined with the introduction of the Goldie device from Sourhouse, encouraged me to dive into the world of sourdough starters. By utilizing the Goldie and closely observing two batches of starter housed in different environments, I gained valuable insights into the fermentation process. Despite minor differences between the Goldie and non-Goldie batches, both demonstrated remarkable growth and consistency. With my knowledge and experience, I am now equipped to continue making and refining my sourdough bread.
